Discos come in packs of 10, in white or yellow dough, each 5-inch 120-calorie pastry round separated by a piece of plastic wrap. Store discos in the freezer, and defrost at room temperature for at least 20 minutes before using. Or, cut open one side of the package and put in the microwave on defrost for 10 seconds at a time, just until you can separate the circles; then, let the dough sit at room temperature for 10 minutes or so and they are ready to handle.

Directions

Remove discos from the freezer and set on the countertop to soften. Meanwhile, mix olives, cheese, garlic, oil, salt and pepper to make the filling. In a small bowl, beat the egg and set aside.

Preheat oven to 425°F. Line a rimmed baking sheet with a Silpat (silicone liner) or parchment paper. Place a small bowl of cold water on your work surface.

Set out one disco. Place a heaping Tbsp of filling in the center. Wet your finger and run it around the edge of the disco. Fold the dough over to make a half-moon shape. Press the edges to seal, then take a fork and press into the dough all around the folded edge. Place the empanada on the baking sheet. Make the remaining empanadas, then paint each with a bit of the egg wash.

Bake in the middle of the oven for 11 minutes or until lightly browned. Serve hot or at room temperature.

Your title got me confused. I was wondering goats-cheese empanadas at a disco. Shows you i have party on my mind all them time lol! Lydia i really like the sound of these. However, i have not seen any discos here. have to look for a german equivalent

What a perfectly grand name for a food item! Discos. Kinda makes you want to dance and eat at the same time! Recipe looks divine as well.
I'm with the others, stay in your wonderful home and create more things with the discos!

I've wanted to make empanadas for a while now (never had them before!), but it just never happened. I was never aware of discos though--I hope I'll luck out and find these at the grocery store! The olive goat cheese filling sounds like a winner

Huh, I have never even noticed those in the Goya section. When I am in that part of the freezer I am only looking for frozen yucas.

In Colombia (in my experience) empanadas are not wheat flour based and they are not baked. They are made from Masa Harina (which is easy to have in the pantry for any time you need, freezer free), like 1 cup harina to 1.25 cups boiling water to make the dough. (see the package)

I suggest that now that you have done the Argentina style, try the Colombian (or we can make them together :-)). There are many uses for this dough - empanadas, arepas, arepa de huevo, corn tortillas, etc.

Traditionally they are made with pork (like just about everything in Colombian cuisine it seems) but one can use turkey or some other solution, with experimentation.

Someone mentions obleas above ... oblea may be a descriptive term for a pastry round of sorts but in Colombia, an oblea is a specific wafer like (sort of like a communion wafer) thing that forms part of a layers dulce de leche (arequipe) dessert.

I've actually never heard of discos. I may have to hunt them down at some point. As for wanting to move back to the city...I stayed with friends in a Philly suburb last weekend and slept with the windows open and cool breezes rustling the curtains. It was amazing, than I came back to Boston and got to drag myself around on the red line and watch two people almost get into a fist fight because one of them dropped a suitcase on the other's foot. Good times! I say stay in the country with those open windows. I bet you can mail order those Goya products!

Lydia, I know this post is about the empanadas and the empanada pastry discs, but I can't get over the filling! Warm goat cheese is among my favorite foods...so are olives and garlic... so maybe I'll just make this filling and HOPE it gets into those pre-made pastry discs to become an empanada. If not, I'll still be a happy girl.

Peabody, Peter, Mary, Erin, Hillary, Nate: Of course you can see my tongue firmly planted in my cheek! I'm not giving up my lovely little log house that easily!

Lobstersquad, obleas -- I'm glad to know that.

Genie, April, Ginny, Mike, Kevin, Joy (welcome, Joy): Yes, yes, yes, you must go to your local markets right away to find discos. I know you will all do such interesting things with them, so please remember to let me know what you've created.

Laurie, would love to have more ideas for how to use these. I think little pizzas and fruit tarts are next on my list.

Meeta, you party girl, I am laughing!

April, there are several markets in Boston that carry these, in addition to Foodie's; try the Hi-Lo in Jamaica Plain, if it's on your flight path.

Nupur, must get you together with Meeta!

Nora, Stella: wish I had a way to send some to you....

Nika, I know nothing about Colombian cuisine (though I love the Venezuelan versions of arepas -- are yours similar?) and would be honored to cook with you. Thanks for educating us about the Colombian empanada.

Erin, I joke about moving back to Boston, but a day here and there is all I can manage before I have separation anxiety -- I miss my little log house, my kitchen and my herb garden, so I'm probably just going to learn to live without a great supermarket with Goya products!

Ann, you are so lucky to have a bodgea on the corner. That's one of the things I do miss about living in the city.

Rupert, nobody's happier than I am that you couldn't find what you went to the store to buy. Will you keep me supplied with discos???

Patricia, I've only made pastels (pasteles?) one time, with dough from scratch. Now I can try them with discos.

Sandie, this filling is originally from a tapas menu I've been making, but it is just so delicious in empanadas that I had to share it. Try it stuffed into piquillo peppers, too.

Lore, welcome! Are you from Crete? What's the dish you make -- I'm going to start collecting recipes for using the discos.

Callipygia, we can move in together and make regular treks to the discos store! If there's a good Latino market (maybe near Nashua?), they're sure to carry discos.

Yummy! I love goats cheese and olives, I will have to try this out. I have all the ingredients in my pantry, and can substitute my puff pastry for the discos. I will have to look for these, what a great product.

Jason, sounds like you are on your way to some happy empanadas. Isn't it great when you have everything in the pantry?

TW, you'll be able to find these so much more easily in New York than I can in the Rhode Island woods -- and when you do, you will love this filling. And thanks for the offer to export; Ted promises to keep me in discos!

Such a unique ingredient and amazingly enough, I have tried it! I bought these in L.A. a few months ago when Rand and I were invited to a party where we have to make Xoacan (sic?) food and we found a recipe for empanadas. Not South Beach friendly at all (sigh) but they were so easy to use and delicious!

Lydia, how well do you think these would freeze? If I were to get the empanadas all ready to bake and pop them in the freezer to bake at a later date, would that work? I'm planning for an upcoming work bake-off, but it's taking place on a day when I'm getting back late the night before from a business trip -- I'm considering making these and just baking them in the morning before I leave for the office. Thought I'd check on your opinion...

Oh, Yum! First off, the filling sounds delicious! Second, I have only ever seen the frozen ones in Colorado, and the label says 'tapas'-which is probably why Paz had a hard time until she found discos! If anyone out west knows where they sell these, let me know! The packaging is totally different and they are frozen, not fresh. Why, Goya, why? It must be related to the local population? We have lots of southwestern and mexican foods here, but not so much South American. I'll stop babbling now-this will make it's way onto our table for sure!! Thanks, Lydia!

Paz, not to worry, I'm really not ready to give up my kitchen and garden!

Genie, my husband has made and frozen "disco empanadas" (that's what I call them now!), with great success. You can fill them and freeze, or cook them and freeze and then just reheat for a few minutes.

Rebecca, I hope you're not disappointed in me for loving these discos -- your own from-scratch empanadas are so beautiful. But I don't have the patience most of the time to make the dough from scratch, and these discos are particularly good in flavor and texture. They are hard to find here in RI, too, but readily available in Boston. I think if I look in some of the Latino communities north of Providence, I will be able to find discos here, too.

Cess, I haven't tried the yellow discos yet, but I'm guessing that the Sazon gives them a vibrant and saltier flavor. Must try one of the larger Latino markets to find those. And they are easy, aren't they?!

Katie, I wish... As it is, I have to buy them in Boston until I find the markets closer to home that might carry them. Maybe we could pack some in dry ice and ship to your new kitchen, when you get moved in.

Follow-up: yesterday I was wandering through the local grocery store when I remembered this post. So I checked the freezer section, and lo and behold there were FIVE different kinds of frozen empanada pastries! I'm going to try your goat cheese filling this evening!

Hi, I am from Argentina. We call this pastry rounds "tapas para empanadas". The best Argentinean brand is "La Salteña", very tasty. It comes in three varieties I think: "para hornear" (to bake), "para freir" (to fry), and "livianas" (light, which I tried and was kind of dry. Anyway, if I am already eating an empanada, it better be the real deal :)

The GOYA Discos are the best I have ever eaten. There are alot of others, but the quality is just amazing. You can taste the difference. I even make these stuffed with pizza sauce and cheese, cheeseteak and chicken steak filling. What a wonderful item. My wife and kids love them. They are fun to make and great to eat!!!

I HAVE RECENTLY MOVE TO KENTUCKY AND I AM HAVING THE SAME PROBLEM. I WAS ALWAYS ABLE TO FIND THEM IN THE SPAINISH NEIGHBORHOODS IN N.J. OOOH HOW I MISS THEM. DOES ANYONE KNOW IF YOU CAN MAIL ORDER THEM? THE ORANGE ONES WITH ANNATTO IN THEM ARE THE BEST. I HAVE MADE MY OWN DOUGH BUT I CAN'T EVEN GET ANNATO HERE TO MAKE IT ORANGE. PLEASE HELP.

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